Heidi Swanson'S Chickpea Stew With Saffron, Yogurt,

Name: Heidi Swanson'S Chickpea Stew With Saffron, Yogurt, And Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, finely chopped; 1 pinch fine-grain sea salt, to taste; 3 cups cooked chickpeas or 1 1/2 (15-ounce) cans chickpeas, rinsed and drained; 4 cups vegetable broth; 2 cloves garlic, finely chopped; 1/4 teaspoon saffron threads (2 modest pinches); 3 large egg yolks, lightly beaten; 1 cup plain yogurt (Greek or regular); 1 dash sweet paprika; 1 small bunch fresh cilantro, chopped

Servings: persons

2 tablespoons olive oil
1 large yellow onion, finely chopped
1 pinch fine-grain sea salt, to taste
3 cups cooked chickpeas or 1 1/2 (15-ounce) cans chickpeas, rinsed and drained
4 cups vegetable broth
2 cloves garlic, finely chopped
1/4 teaspoon saffron threads (2 modest pinches)
3 large egg yolks, lightly beaten
1 cup plain yogurt (Greek or regular)
1 dash sweet paprika
1 small bunch fresh cilantro, chopped

1
In a medium-large pot over medium-high heat, combine the olive oil, onion, and a couple of big pinches of salt. Cook until the onions soften up a bit, a few minutes.
2
Stir in the chickpeas, and then add the vegetable broth and garlic. Bring to a simmer and remove from heat.
3
In a medium bowl, whisk the saffron and egg yolks, then whisk in the yogurt. Slowly add a big ladleful, at least 1 cup, of the hot broth to the yogurt mixture, stirring constantly. Very slowly whisk this mixture back into the pot of soup.
4
Return the pot to medium heat and cook, stirring continuously for another 5 minutes or so, until the broth thickens to the consistency of heavy cream, never quite allowing broth to simmer.
5
Ladle into individual bowls and serve sprinkled with a touch of paprika and plenty of chopped cilantro.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large yellow onion, finely chopped, 1 pinch fine-grain sea salt, to taste, 3 cups cooked chickpeas or 1 1/2 (15-ounce) cans chickpeas, rinsed and drained, and more.

Yes, Heidi Swanson'S Chickpea Stew With Saffron, Yogurt, And Garlic falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Heidi Swanson'S Chickpea Stew With Saffron, Yogurt, And Garlic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions